Corn-Zucchini Salad
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Corn-Zucchini Salad May, 2005 Serves 6–8 / Take advantage of incomparably sweet fresh corn and zucchini, widely available at this time of year. Cook more than you think you’ll need for one evening and serve this salad the next day. 6 ears cooked corn, kernels removed from cob (about 4 cups kernels 2 small zucchini, thinly sliced 2 bunches scallions, thinly sliced (white parts only) 1/2 red bell pepper, thinly sliced 1/4 cup finely chopped flat-leaf parsley Dressing 1/4 cup fresh lime juice 1 teaspoon Dijon mustard 1/3 cup extra-virgin olive oil Salt and pepper, to taste 1. To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper. Pour into a lidded container. 2. In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley. Cover and chill several hours or overnight. At the picnic site, add dressing and toss well to coat. PER SERVING: 239 cal, 46% fat cal, 13g fat, 2g sat fat, 0mg chol, 4g protein, 31g carb, 7g fiber, 32mg sodium |
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